Ravioli Skillet
A pantry standout, canned beans are useful in many recipes like this low-fat ravioli and vegetable main dish. Prepare in just 15 minutes.
Ingredients
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1 14.5-ounce can Italian-style stewed tomatoes, undrained
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1 14-ounce can vegetable broth
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2 medium zucchini, halved lengthwise and sliced 1/2 inch thick (about 2 1/2 cups)
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1 9-ounce package refrigerated cheese ravioli
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1 15-ounce can white kidney beans (cannellini) or navy beans, rinsed and drained
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2 tablespoons grated Parmesan cheese
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2 tablespoons snipped fresh basil or parsley
Directions
1.
In a large saucepan combine tomatoes and broth; bring to boiling. Stir in zucchini and ravioli. Return to boiling; reduce heat. Boil gently, uncovered, for 6 to 7 minutes or until ravioli is tender and broth mixture is slightly thickened, stirring gently once or twice.
2.
Stir beans into ravioli mixture; heat through. Sprinkle each serving with Parmesan cheese and basil.
3.
Makes 4 servings
Nutrition information
Calories 335, Total Fat 11 g, Saturated Fat 5 g, Monounsaturated Fat 2 g, Polyunsaturated Fat 1 g, Cholesterol 58 mg, Sodium 1131 mg, Carbohydrate 47 g, Total Sugar 9 g, Fiber 7 g, Protein 19 g. Daily Values: Vitamin A 10%, Vitamin C 11%, Calcium 25%, Iron 17%. Exchanges: Vegetable 1.5, Starch 3, Fat 1.
Percent Daily Values are based on a 2,000 calorie diet
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